This was published in the Lakewinds article I wrote in March. I have added freezer instructions for you. Enjoy!
Chicken with Apricot Sauce Serves 6
Flattening the chicken allows it to cook in just a few minutes, shortening your time in the kitchen. Use this basic recipe to create your own variations. Try different combinations of wine (or fruit juice with a touch of vinegar) with other fruits and preserves.
6 boneless, skinless chicken breasts, (about 2 1/4 pounds)
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
6 tablespoons sweet rice flour or corn starch
1 1/2 tablespoon oil
1 1/8 cup dry white wine, white grape juice, or chicken stock
1 1/2 medium shallot, minced
6 fresh apricots, pitted and chopped (or 9 dried apricots soaked in boiling water for 10 minutes, chopped), about 1 cup
3 tablespoons apricot preserves
1 1/2 Tablespoon minced fresh tarragon (1 1/2 teaspoon dried)
pinch crushed red pepper flakes
Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, about 8 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
To freeze: Allow to cool. Put in gallon freezer bag. To serve: Thaw. Heat through.